Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
User Reviews
4.9
Greek Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
Description
These Greek Tuna Meatballs combine canned tuna with dry breadcrumbs or stale bread, finely chopped vegetables including onion and Florina pepper, herbs like oregano and parsley, and whipped egg whites folded in to lighten their texture. Shaped into balls and baked until just firm, they present a delicate yet structured bite.
The accompanying yogurt sauce starts with a butter and flour roux to thicken milk, then incorporates Greek yogurt and fresh lemon juice and zest. This sauce adds richness and bright acidity that complements the subtle tuna meatballs, drawing on classic Greek flavors.
This dish is best served warm, with the yogurt sauce spooned over the meatballs, offering a mild, satisfying blend of creamy and savory textures. The baking method keeps the meatballs tender without requiring frying, and the lemon in the sauce adds refreshing notes that balance the dish.
Ingredients
For the meatballs:
- 250 g tuna in water, canned
- 60 g dry breadcrumbs or stale bread
- 1 onion finely chopped
- ½ Florina pepper cut into small cubes
- ½ clove garlic finely chopped
- ¼ parsley finely chopped, bunch
- ½ tbsp oregano dry
- 3 egg white
- salt
- black pepper
For the yogurt sauce:
- ½ liter milk full fat
- 100 g Greek yogurt
- 40 g butter
- 40 g all-purpose flour sifted
- 1 lemon juiced
- ½ lemon zested
- salt
- black pepper
Instructions
For the yoghurt sauce:
- Preheat fan oven to 180° C (360 °F)
- In a food processor, add the stale bread and beat. Transfer to a large bowl. If you are using breadcrumbs add directly to bowl.
- Drain the tuna and add to the bowl along with the onions, garlic, Florina pepper, parsley and oregano. Mix thoroughly.
- In a mixer’s bowl, add the egg whites. Beat on high speed, using the whisk attachment, until you create a thick meringue with stiff peaks.
- When ready, transfer meringue to bowl with the other ingredients and season with salt and pepper. Gently fold into mixture, until incorporated.
- Pick up 40-50 g (1/3 of a cup) of the mixture and shape into round balls. Place in a baking pan lined with parchment paper and bake for 15-20 minutes.
For the yogurt sauce:
- Place a deep pot over medium to high heat. Add the butter and mix with a hand whisk, until it melts.
- Add the flour, while whisking continuously, so that the mixture doesn’t stick to the pot. Add the milk gradually, while whisking continuously, so as to create a smooth mixture with no lumps.
Notes
User Reviews
Overall Rating
4.9
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